Bavarian Meatloaf

Instructions

1. Prepare the meat
   Cut the pork shoulder, bacon, and beef into 1-inch cubes. Place the meat on a tray and freeze for about 30 minutes until partially frozen but not solid. This will help with the grinding process.
2. Grind the meat
   Using a meat grinder with a fine plate, grind the semi-frozen meat pieces. For the best texture, grind the meat at least twice. If you don't have a meat grinder, you can ask your butcher to grind it extra fine for you.
3. Create the emulsion
   Place the ground meat in a food processor. Add the salt, white pepper, nutmeg, marjoram, ginger, minced onion, and garlic. While the processor is running, slowly add the ice-cold water. Continue processing until you achieve a smooth, paste-like consistency with no visible chunks.
4. Check the consistency
   Take a small amount of the mixture and spread it on your palm. If it sticks well and doesn't slide off, the consistency is correct. If it's too loose, continue processing a bit longer.
5. Prepare for baking
   Preheat your oven to 180°C (350°F). Grease a loaf pan (approximately 30cm x 10cm or 12" x 4") with butter. Spoon the meat mixture into the pan, pressing it down firmly and smoothing the top with a wet spatula.
6. Score and bake
   Using a sharp knife, score the top of the meat in a diamond pattern. Brush the top with melted butter. Bake in the preheated oven for about 40 minutes.
7. Create the crust
   Increase the oven temperature to 220°C (425°F) and continue baking for another 30-40 minutes until the top develops a golden-brown crust. The internal temperature should reach 70°C (160°F) when tested with a meat thermometer.
8. Rest and serve
   Remove the Leberkäse from the oven and let it rest for 10-15 minutes before unmolding. Slice and serve warm or cold with mustard, bread rolls, sauerkraut, or potato salad.